Options

Format:
Include:
PRINT
Honey-Balsamic Vinaigrette

Honey-Balsamic Vinaigrette

Make this vinaigrette up to two days ahead, and refrigerate in an airtight container. Allow it to come to room temperature, and whisk before serving.

 

This recipe goes with Mushroom, Apple, and Goat Cheese Salad

Southern Living OCTOBER 2007

  • Yield: Makes about 1 cup
  • Prep time:10 Minutes

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons honey
  • Salt and pepper to taste

Preparation

1. Whisk together first 5 ingredients until blended. Whisk in salt and pepper to taste.

advertisement

Go to full version of

Honey-Balsamic Vinaigrette recipe

advertisement